Preparing the chocolate mixture
Finely chop each of the three types of chocolate. Only 90% of the chopped chocolate is melted, the rest is set aside. Melt all three types (separately!) slowly over a hot (not boiling) water bath in a heatproof bowl. The chocolate should not be hotter than 45 degrees, the water not hotter than 65 degrees. It is also important that the bowl does not touch the water. It is best to check the temperature with a sugar thermometer. If the chocolate is too hot, it will turn white after drying. When everything has melted, remove the bowl from the bain-marie and carefully remove the water from the underside of the bowl with a cloth. Caution: make sure that no water gets into the chocolate, otherwise it will harden immediately as the sugar crystallizes.
Matcha ginger chocolate
Add the remaining white, chopped chocolate, leave to stand briefly and then stir. This cools the chocolate down a little. It should now be around 28-29 degrees. Mix half of the liquid chocolate with the matcha powder until it is nice and green. Pour the green chocolate onto a baking tray lined with baking paper and spread in a thin layer. Spread the white chocolate on top in small pieces and marble with a toothpick. Cut the ginger into cubes and spread on top together with the sugar pearls.
Cinnamon chocolate with roasted almonds
Add the remaining chopped milk chocolate, leave to stand briefly and then stir. This cools the chocolate down a little. The chocolate works best at a temperature of 29-30 degrees. Pour the chocolate onto a baking tray lined with baking paper, spread thinly, sprinkle with the roasted almonds and dust with cinnamon.
Cranberry Ruby Chocolate
Add the remaining chopped Ruby Chocolate, leave to stand briefly and then stir. This cools the chocolate down a little. Ruby chocolate works best at a temperature of 27-28 degrees. Pour the chocolate onto a baking tray lined with baking paper, spread thinly, sprinkle with the roasted almonds and dust with cinnamon.
Leave to set overnight in a cool place (not in the fridge) and break or cut into large pieces the next day.